Wednesday, July 3, 2013

No Bake 4th of July Jell-o Cheesecake

Today's post is just in time for the 4th of July. This recipe is an old favorite of mine from Ai. I modified the recipe a bit to make it fit with the classic red, white, and blue of the holiday. It's an easy and delicious recipe you can make year round. The only thing difficult about the process is waiting for everything to set! I used a tupperware jell-o mold to make this, but it would certainly be possible to just make it in a baking pan and just reverse the order of the layers.

For the Jell-o layers

Start out with a 3 oz. box of blue jell-o and a 3 oz. box of red jell-o. You can use whatever flavor you want (like cherry instead), and change up the fruits to match the flavors. Then you need 1 cup each of fresh blueberries and sliced strawberries.

You're going to be using less water to make the jell-o. You need only 3/4 cup of boiling water and 3/4 cup of cold water. Make the jell-o like you normally would.

Next you pour an 1/8 in. layer of jell-o in the mold and let it slightly set up for about 10 minutes.

Add a little bit of the blueberries to make a nice pattern.

While this first layer is setting up refrigerate the remaining blue jell-o until it is lightly set up. You want the jell-o to be somewhere between liquid and jiggly. Fold in the remaining blueberries and pour it into the mold. Let it set until firm for about an hour.

Repeat all the steps for the blue jell-o for the the red jell-o.

The Cheesecake Layer

While the jell-o layers are setting up prepare the cheesecake layer. (Just a note here: the pics aren't going to match up because I made the cheesecake layer according to the original recipe. Because I used two jell-o layers instead of one, I only needed half of the cheesecake batter. I'll be writing the recipe up with the adjustments.) You'll need eggs, cream cheese, sugar, milk, and a packet of unflavored gelatin.

In a saucepan mix together the gelatin and sugar.

Mix the egg yolks with the milk and then whisk the egg mixture into the gelatin and sugar.

Cook on medium-low heat until the gelatin dissolves and the mixture thickens up a little. DO NOT LET IT BOIL. Immediately remove the mixture from the saucepan.

7. While jell-o is setting up, in a 2 qt. saucepan mix the sugar and the gelatin. In a cup with a fork beat milk and egg yolk until blended. Stir mixture into gelatin.

8. Cook over medium low heat, stirring constantly, until gelatin is dissolved and mixture coats the back of a spoon (DO NOT BOIL). Remove from saucepan.

9. In a small bowl beat egg whites until stiff; set aside. Beat cream cheese, salt, and vanilla extract until smooth. Gradually beat in gelatin mixture until blended. Fold in beaten egg whites. Pour into mold and let set for about 10 minutes.

10. In a small bowl combine graham cracker crumbs and cinnamon. Mix in melted butter until well combined with the crumbs. Gently press crumbs into the cheesecake layer. Let everything set up completely. At least 5 hours; preferably overnight.

Just a note about the recipe. The original recipe only calls for one layer of jell-o and double the amount of cheesecake batter. I just wanted to make the recipe festive and opted for two different colored layers of jell-o. This recipe is easy to play around with and you can use any combination of jell-o flavors and fruits. Hope you all enjoy and have fun with it!